Recipe courtesy of Guy Fieri
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Strawberry and Banana Stuffed French Toast with Grand Marnier Syrup
Total:
1 hr 25 min
Prep:
45 min
Inactive:
10 min
Cook:
30 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 25 min
Prep:
45 min
Inactive:
10 min
Cook:
30 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Macerated Strawberries:
  • 3 cups hulled and quartered strawberries
  • 1/4 cup granulated sugar
  • Grated zest and juice of 1 lemon
Grand Marnier Syrup:
  • 1 cup Grand Marnier
  • 1 cup granulated sugar
  • Grated zest and juice of 2 oranges
Strawberry and Banana Stuffed French Toast:
  • 3 eggs
  • 3/4 cup half-and-half
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 3 to 4 grates fresh nutmeg
  • 8 ounces whipped cream cheese
  • 12 slices brioche bread
  • 1 cup hulled and sliced fresh strawberries
  • 1/4 cup strawberry jam
  • 1 cup sliced fresh bananas
  • 2 to 3 tablespoons unsalted butter
  • Fresh whipped cream, for serving
  • Toasted sliced almonds, for serving
  • Confectioners' sugar, for dusting

Directions

For the macerated strawberries: In a medium saucepan, combine the strawberries, sugar, lemon zest, lemon juice and 1/4 cup water and stir. Bring to a simmer, and then lower the heat and swirl. Cook until the strawberries are soft (but not falling apart) and the liquid is syrupy, 7 to 8 minutes. Set aside to cool.

For the Grand Marnier syrup: Combine the Grand Marnier, sugar, orange zest, orange juice and 1/4 cup water in a saucepan and simmer for 10 minutes until slightly thickened. Set aside to cool.

For the strawberry and banana stuffed French toast: In a medium bowl, whisk together the eggs, half-and-half, granulated sugar, cinnamon and nutmeg.

Stir the cream cheese to soften, and then spread on 6 of the bread slices. Top each slice with a layer of the strawberries. Spread a thin layer of strawberry jam on the other 6 pieces of bread, and top each slice with a layer of the bananas. Place each bread slice with strawberries together with a bread slice with bananas to form 6 sandwiches. Press around the edges to seal.

Melt the butter in a nonstick saute pan (or flat griddle top) over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side, allowing any excess to drain off, and then place in the pan. Cook until golden brown, 3 to 4 minutes per side. Slice in half on the diagonal and serve topped with the macerated strawberries, whipped cream, toasted almond slivers and a good dusting of confectioners' sugar. Drizzle with the Grand Marnier syrup.

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